Archie Youngman-lee

• Updated kitchen equipment on regular basis, improving operational efficiency.
• Worked under pressure during peak hours whilst maintaining composure and efficiency.
• Collaborated closely with front-of-house team, ensuring seamless service delivery.

Creating dishes and keeping kitchen standards, running of the pass and controlling orders.

• Carried out day-to-day duties accurately and efficiently.
• Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
• I work on the pasta section making fresh pasta daily in high quality and quantity.

This was my first restaurant I worked while at culinary school, I built most of my skills in service and butchery.